Salade de lentilles
Salade de lentilles, from above
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Salade de lentilles

Lentils dressed warm in mustard vinaigrette. French bistro food that eats like dal's chic cousin.

40 minTime
13 gProtein each
mildSpice
The green lentils of Le Puy2 chapters · 1 min read

Make it your way

Grandma's wayPuy lentils in Dijon vinaigrette with shallots and parsley.
The original
287kcalsame
13 gproteinsame
7 gfibresame
40minutessame

Salade de lentilles.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole masoor (brown lentils)1 cup puy lentils or sabut masoor
Water3½ cups
Bay leaf (indian bay leaf)1
Carrot1, finely diced
Shallots2, minced
Garlic1 clove, crushed
Olive oil3 tbsp
Vinegar2 tbsp, red wine vinegar
Prepared mustard2 tsp, Dijon
Flat leaf parsleya handful, chopped
Salt1 tsp
Black pepper¼ tsp

Method

4 steps
  1. 1Simmer lentils with bay leaf, garlic and carrot in the water until just tender.
  2. 2Whisk oil, vinegar, mustard, shallots, salt and pepper.
  3. 3Drain the lentils, discard bay and garlic, and toss with the dressing while warm.
  4. 4Fold in parsley and serve warm or at room temperature.
Serve it like this

Serve warm in a shallow bowl, extra parsley on top, with crusty bread or alongside grilled fish.

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Make it a meal

What goes with Salade de lentilles: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Attiéké with grilled fish50 min
With a main Indian style roast chicken120 min
With a main Ratatouille70 min
To drink Chocolat chaud10 min
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